If using crescent rolls: Unroll dough; press perforations to seal. If using dough sheet: Unroll dough.

4

Sprinkle dough with sugar-orange peel mixture. Starting at short side of rectangle, roll up dough; seal edges. Cut roll crosswise into 6 slices; place cut side down on cookie sheet. Sprinkle evenly with 1 teaspoon sugar.

5

Bake 13 to 17 minutes or until golden brown. Cool 10 minutes.

6

To serve, place shortcakes in individual dessert bowls. Spoon topping over shortcakes. Garnish with whipped cream. Store in refrigerator.